In addition, the sizzling pork offal he just ate had a bit too much alcoholic flavor. In fact, according to Li Xiao's understanding of food, there is no need to add such a large amount of rice wine to such fresh pork offal to remove the fishy smell and enhance the aroma.

But Li Xiao immediately understood the reason for this. After all, Awang Pork Offal Porridge is aimed at the general public, and everyone's taste is different.

Considering that not everyone is like me, many people may have a lower tolerance for the fishy smell of pigs. Even if there is a slight fishy smell in the dishes, they will be difficult to swallow.

Perhaps because he wanted to cater to more people's tastes, the boss had no choice but to increase the amount of rice wine used during pickling.

Li Xiao slowly poured all the pig offal into the white porridge with a spoon. As the stove under the casserole went from turning on to extinguishing, blue and red flames alternately danced under the casserole. The temperature of the porridge dropped due to the pig offal.

At the end of the day, it started to boil again, and the sound of "gudu, gudu" reached the audience in the live broadcast room, and each one of them couldn't help but swallow their saliva.

The three minutes came quickly, and Li Xiao didn't have the idea of ​​cooking it for a while to make it more cooked like ordinary people.

After all, this pork offal porridge restaurant has been open for 19 years. When is the pork offal porridge fully cooked and tastes best?

Store owners should know more than ordinary people. After all, the pork offal porridge they make in a day may be more than the pork offal porridge you eat in a lifetime.

Never use your own hobbies and so-called common sense to challenge someone else's career. Since the other party can tell you to turn off the fire in three minutes, then there is a reason to turn off the fire in three minutes.

Even though the fire was turned off, due to the heat preservation effect of the casserole, the pig offal porridge inside was still tumbling. Li Xiao made a bowl of pig offal porridge while it was hot.

After three minutes of tumbling, the white porridge had already turned light yellow. The originally painful white porridge was also filled with pork offal and ribs.

He pointed the camera at the smoky pig offal porridge, scooped up a spoonful of pig offal porridge and showed it to everyone.

"When you pick it up casually and scan it, you can see that half of it is filled with pig offal. When you take a spoonful, it is full of ingredients. It feels really good."

He hurriedly scooped up a large bowl for himself, and smelling the strong umami flavor coming out of the porridge, Li Xiao felt that the bit of food he had just eaten had long since disappeared, and his stomach growled again.

Picking up a piece of pork liver, the pork liver melts on the tongue without chewing hard.

“This pork liver is sizzling, has a perfect texture, is just cooked, and the meat is very tender.”

He showed the remaining half piece of pork liver in front of the camera.

"You can see that the center of this piece of pork liver is still a little pink without a trace of blood, which proves that its doneness is just right and the heat is quite good. After all, the doneness of this piece of pork liver is actually difficult to control.

Accidentally, it became hard, but in fact, hard pork liver means it has been overcooked."

Swallowing the remaining half piece of pork liver, Li Xiao drank the pig offal porridge from the spoon.

The hot porridge poured into the mouth with a strong aroma of meat, and then spread like a stream of heat along the throat to the esophagus, and then spread around the body. Just a small mouthful of pig offal porridge entered the mouth, and the body

It started to get hot.

After taking a mouthful of porridge, Li Xiao exhaled a long stream of white smoke and felt that his whole body was translucent.

"Being able to eat a mouthful of hot meat porridge in the middle of winter is simply one of life's great blessings."

Although he was chatting with the audience in the live broadcast room, his hands did not stop. The chopsticks struck out like lightning and picked up a piece of heart-protecting meat filled with rice grains. The heart-protecting meat was minced so finely that it was only as big as pork liver.

One third of the size, Li Xiao easily fed it into his mouth.

The sound of brushing came from Li Xiao's teeth.

“The heart-protecting pork is very chewy and has a strong meaty flavor, but it’s also very sweet and has the original flavor of pork.”

After finishing the meat, Li Xiao scooped up another spoonful of porridge. There was a lovely piece of pig red like jelly in this spoonful of porridge.

He didn't eat them separately. After all, the pork belly was too small, so there was no need to eat them separately.

He swallowed the pig offal porridge into his mouth without any need for chewing.

Because the porridge base has been cooked slowly over low heat for a long time, the rice inside has been completely cooked. The porridge base is very soft and thick, silky and smooth. As long as it enters the mouth, it will be smooth without any movement.

It slides into the esophagus due to the effect of esophagus and gravity.

In the end, the only thing left on the spoon was the lovely piece of pig red. Li Xiao pouted and sucked the red red. The appearance of the red red was immediately changed by the suction, and he sucked it into his mouth easily.

Pig red is not strong and breaks into pieces when you bite it. On the contrary, this is what real pig red should look like. Since there are not too many additives and no gel protection, its structure will not be very strong and it can be stored.

Time will also become very short.

Li Xiao drank a few more tablespoons of pig offal porridge before exhaling a long breath of white air again, with a sense of joy afterward on his face and a little pink on his cheeks.

he raised his thumb

"Wow, it's so fresh. There's nothing special about its seasoning, just salt, sugar, MSG, chicken essence, a little pepper, and rice wine."

"Although fresh seasonings such as chicken essence and MSG are used for pickling, there is nothing wrong with it. After all, the amount used is very measured and not used excessively."

"After adding these seasonings, the freshness and tenderness of the pork can be highlighted even more."

"The seasoning here is nothing special. It can even be said to be quite ordinary. It can be said that anyone who knows how to cook can prepare the seasoning, but its flavor is really fresh and tender enough."

"The time now is 7:50, not even two hours since he passed away. The inosinic acid in the meat has not yet been denatured, so the umami flavor in the meat is completely locked in. It is very clean and does not have any odor.

inside."

If the audience in the live broadcast room hadn't been watching Li Xiao's live broadcast the whole time, they would have thought that the other party had just done something ulterior and then broadcast it online.

Studio

"Good guy, you can tell by looking at the host's expression that this pot of porridge is serious. I haven't seen him eating like this for a long time."

"Does this need to be said? Just looking at the condition and color of the porridge that the anchor showed us just now, we know that this porridge will not be unpalatable."

"For porridge, we still have to drink our Chaoshan porridge. Our Chaoshan porridge is porridge. A porridge as thick as this would probably close down within a few months."

"Chaoshan porridge? Come on, how can the Chaoshan type be porridge? It's obviously water and rice. The water and rice are so distinct. I really don't want to drink it."
Chapter completed!